Sweet and Sour Pork Ribs 糖醋排骨

Succulent pork ribs coated in a vibrant, tangy-sweet sauce, featuring the classic flavors of Cantonese cuisine. A universally loved dish that tantalizes the taste buds.

Nutrition (per serving)

Ingredients

• 500g pork ribs, cut into bite-sized pieces
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 100g canned pineapple chunks, drained
• 2 tbsp cornstarch (for coating)
• Oil for deep frying
• For the Marinade:
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• For the Sweet and Sour Sauce:
• 4 tbsp ketchup
• 3 tbsp white vinegar
• 3 tbsp sugar
• 2 tbsp water
• 1 tsp cornstarch (for thickening)

Steps

1. Marinate the pork ribs with light soy sauce, Shaoxing wine, salt, white pepper, and cornstarch for 20 minutes.
2. In a bowl, combine ketchup, white vinegar, sugar, light soy sauce, water, and cornstarch to make the sweet and sour sauce. Set aside.
3. Lightly coat the marinated pork ribs with cornstarch. Heat enough oil for deep frying to 170°C (340°F). Deep fry the ribs in batches for 3-4 minutes until golden brown and cooked through. Remove and drain excess oil.
4. In a clean wok or pan, add oil. Sauté the diced red and green bell peppers for 1-2 minutes until slightly softened. Add the drained pineapple chunks and sauté for another minute.
5. Pour in the prepared sweet and sour sauce. Bring to a simmer, stirring constantly, until the sauce thickens. Add the deep-fried pork ribs and toss to coat evenly. Serve hot with steamed rice.

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